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1 medium-sized cauliflower

A handful of toasted almonds

For the Baharat Spice Blend:

1 1/2 tablespoons black peppercorns

2 tablespoons coriander seeds

1 tablespoon cumin seeds

5 cloves

1 teaspoon cardamom seeds

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg, freshly grated

1 tablespoon paprika

1 teaspoon turmeric

For the Tahini Coating:

3 tablespoons tahini

juice from 1/2 lemon

2 tablespoons olive oil

1 tablespoon baharat spice blend (see above)

1 tablespoon water

1/2 teaspoon salt

For the Lemony Herb Oil:

A bundle of parsley

A bundle of cilantro

2 tablespoons olive oil

Juice from 1/2 lemon

Zest from 1/2 lemon

A pinch of salt



To Make the Baharat Spice Blend:

Toast peppercorns, coriander, cumin, and cloves on a hot dry pan, until fragrant. Remove the pan from heat, then grind the spices in a mortar. Add rest of the spices and mix together.

To Make the Tahini Coating:

Mix all ingredients together. Add more water if the mixture seems too thick, it should be spreadable.

To Make the Lemony Herb Oil:

Blend all ingredients into a smooth, pesto-like paste.

To Make the Cauliflower:

Preheat oven to 390°F. Brush cast-iron skillet, or other oven-proof dish with olive oil.

Remove the green outer leaves from cauliflower. Level the stem so that cauliflower stands up.

Bring a large pot of water to boil and cook cauliflower for 7 minutes. Drain and pat it dry.

Spread tahini mixture all over the cauliflower with your hands. Roast cauliflower in the oven for 45 minutes or until it can be pierced with a fork. Increase oven temperature to 435°F and bake cauliflower for additional 5-10 minutes, until small brown spots start to appear.

Drizzle cauliflower with some herb oil and garnish with toasted almonds just before serving.